Tasty Tuesday~ Healthier Stuffed Peppers

As I said last week, I belong to allrecipes.com and I have started eating healthier. I found this recipe and wanted to share! It sounds fantastic!

Servings


6

Ingredients

1 pound lean ground beef 1
1/2 cup uncooked brown rice
1 cup water
6 bell peppers, assorted colors
2 (8 ounce) cans natural tomato sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 medium onion, chopped
salt and pepper to taste
1 teaspoon Italian seasoning
1/4 cup grated parmesan cheese, optional

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 45 minutes. In a skillet over medium heat, cook the beef, garlic and onion until meat is evenly browned and onion is softened.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Sprinkle the peppers with grated parmesan cheese after baking, if desired.

Tasty Tuesday~ Kiwi Strawberry Smoothie!

I belong to a recipe website: allrecipes.com and I found this great smoothie that was submitted by ANNIESSE. I just love it! It is so refreshing! And at 204 calories, you can't go wrong! I hope you enjoy it as much as I did!

Ingredients

1 banana
6 strawberries
1 kiwi
1/2 cup vanilla frozen yogurt
3/4 cup pineapple and orange juice blend

Directions

Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.

Nutritional Information

Amount Per Serving Calories: 204
Total Fat: 0.5g
Cholesterol: 2mg

 

Tasty Tuesday~ Deviled Eggs

So the Grandbabies are coming over this weekend and we are going to decorate our Easter Eggs & they will get their Easter Baskets that Nana (thats me!) made for them. Now, we are not big hard boiled egg fans, but we love our Deviled Eggs! So here is the recipe that I've come up with that I think everyone likes best. I'm guesstimating the exact measurements. I usually just eyeball it! This is the recipe that everyone (Matt!) expects me to make for all the holidays!

Ingredients~
6 hard-cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/4 teaspoon salt
Paprika

Directions~

1. Carefully peel your eggs. I have found that if your eggs are at least 1 1/2 weeks old, they peel easier. I don't know why, but if you know, let me know!
2. Slice eggs in half lengthwise; remove yolks and set whites aside.
3. In a small bowl, mash yolks with a fork.
4. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well.
5.  Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

 

Tasty Tuesday~ Berry Trifle

This recipe was sent to me in the mail from our local grocer. I made it last week and it was delish!


Ingredients


1 16 oz bag frozen Blueberries (thawed)
1 16 oz bag frozen Strawberries (thawed)
1 16 oz bag frozen Raspberries (thawed)
1 Quart Whipping Cream
1 Tbsp. Sugar
1/2 tsp. Vanilla Extract
1 10 oz. Jar of Lemon Curd
1 C. of Frozen Pound Cake, thawed, diced into 1/2 inch cubes

Directions

1. Strain the berries and dry on several paper towels. In a bowl, whip the cream, sugar and vanilla extract to soft peaks. Put the lemon curd inot a separate bowl and stir in a little of the whipped cream to loosen it. Then fold in the remaining cream.


2. To assemeble the trifle, spoon a layer of lemon cream into a large glass bowl. Add a layer of pound cake cubes. Then a layer of berries. Continue layering until serving bowl or glass is full, finishing with a layer of lemon cream.
   
   

Tasty Tuesday...Apple Crisp from Betty Crocker!

I was looking for a recipe for peach cobbler and came accross this recipe on the Betty Crocker site and thought it sounded delicious! Well, I made it over the weekend...IT WAS!! So, if you don't have your own Apple Crisp recipe, try this one!

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
™

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Or serve it with some Vanilla Bean Ice Cream...I did! Yum!

Tasty Tuesday! Loaded Baked Potato Soup...

There's nothing I enjoy more (except maybe coffee) on a snowy winters day than

a pot of homemade soup. Below is the recipe that I use when I'm in the mood for

some really great Loaded Baked Potato Soup...

Ingredients~
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
3 slices of bacon, cooked and crumbled
chopped green onion
salt and pepper to taste


Directions~
Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
While your cooking the potatoes, melt the butter in a large pot over medium-high heat using your whisk blend in the flour until smooth, then stir in the milk. Bring to a boil, reduce heat to medium low, and simmer for 5 to 10 minutes, or until slightly thickened.
Stir in the potatoes and cook for 5 more minutes. Stir in the sour cream, cheddar cheese and bacon bits until melted and well blended. Season with salt and pepper to taste. This is great with yeast rolls!

Tasty Tuesday! Something I really did just throw together

You know when you take something out of the freezer, put it in the fridge to thaw

and forget about it? That happened to me last week when I took out chicken breasts to make the

Zesty Chicken Tortilla's from kraftrecipes. So after frying the chicken breasts, I began making the mayo/sour cream & flour mixture when I noticed there were big black things floating in it. Needless to say, ugh! So I took the pan off the stove to investigate. It was the teflon off the bottom of my pan! So in the trash it went. But I had these chicken breasts and tortilla's. What was I going to do? I took a look in my fridge and what did I find? The left over 5 layer Mexican Dip that I had made for the superbowl! hmmm... so this is what I came up with and it was a HUGE hit!!

ingredients:

3 boneless, skinless chicken breasts

burrito tortilla's

shredded mexican cheese (I love Sargento's) for the dip, too!

sour cream for the dip too!

the ingredients for my 5 layer Mexican Dip (that aren't listed above)

refried beans

1 lb hamburger

taco seasoning (I use Old El Paso)

taco sauce

green onions

tomato

what I did was make the dip for the super bowl. I always just wing it, I never follow the recipe. And I use what I have on hand, usually. I just layered the beans, taco mixture, light taco sauce, shredded cheese, tomato, green onions and dalloped sour cream on top. What was left over after the super bowl went into the fridge. I fried the chicken breasts, shredded them and then threw the leftover dip & shredded chicken into my big pot. Once it was hot, I put the tortilla's in the microwave between 2 damp paper towels and warmed them for about 15 seconds. I then layered the chicken/dip mixture, shredded cheese, sour cream and tomato onto the tortilla and wrapped it tight! I didn't take pictures, but I should have, because it was delish and I will be making it again!!

Tasty Tuesday! Three Cheese Chicken Penne from Deanna's Corner Cooking

I was surfing the web Monday morning and found this wonderful blog! Deanna's Corner Cooking is fantastic! She has some fantastic recipes! If you haven't found her blog before, you should head over and check it out!!

Three Cheese Chicken Penne

Ingredients~
1 stick of butter
1 cup of cream
6 ounce provolone
6 ounce mozzarella
1 cup parmesan
4 chicken breasts
1 box of penne pasta

Directions~
Grill or bake your chicken according to your taste preference. Cut into bite size strips. Boil penne pasta in salted water according to package directions.Melt butter in a medium saucepan. Pour in cream and add cheese. Stir until all is melted and well mixed. Pour sauce over pasta and chicken and toss well.

Tasty Tuesday! Ranch Chicken from Betty Crocker

from Betty Crocker Recipes

ingredients~

4 boneless skinless chicken breast halves (1 lb)
1/4 cup ranch dressing
1/3 cup Progresso® dry bread crumbs (any flavor)
2 tablespoons olive or vegetable oil


directions~

1. Dip chicken into dressing, then coat with bread crumbs.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

I fixed this a few weeks ago and it was delish! I served it with lumpy mashed potatos, broccoli with cheese sauce and for dessert I made the Apple Crisp also found on the Betty Crocker website. I had issues when I made this. Some of the breading came off.

Tasty Tuesday! Zesty Chicken Tortilla Bake by Kraft Recipes

Our perfect zesty chicken tortilla bake by Kraft Recipes

Ingredients~
1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)
Make It!
HEAT oven to 375°F.
MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
BAKE 25 min. or until heated through.

When I made this recipe, I thought, ugh, mayo? so I changed it to 1/4 C of mayo and 1/4 C of sour cream. I kept everything else the same. I used mild salsa but it was a little bland, so next time, I will be changing it to medium salsa. But this was a really good recipe that Jim liked!

Tasty Tuesday! Club Pasta Salad from Betty Crocker

ingredients~

1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or chicken
1/2 cup cherry tomato, cut into fourths
1/2 cup julienne strips Cheddar cheese
4 cups bite-size pieces lettuce

1.) Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, until tender.
2.) Drain pasta. Rinse with cold water. Shake to drain well.
3.) Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

The reason I chose Club Pasta Salad as my recipe of the week...I absolutely LOVE Suddenly Salads Bacon Ranch pasta salad mix! Brittni introduced me to it right after I got out of the hospital in November and I'm addicted it. I can eat it for breakfast, lunch AND dinner! So when I saw a recipe using it, I thought, oh HECK YES! I have even substitued tuna instead of using turkey or chicken. But I do prefer chicken...

Tasty Tuesday! Tuna Cakes from Kraft Foods

I'm going to start blogging about some of the recipes that I find online and I'm calling it 'Tasty Tuesday!' They will just be recipes that I find that I will be making or have made for my picky eaters. Nothing fancy just everyday food! So today's recipe is: Tuna Cakes! I found this recipe on the Kraft website (I just love Kraft!).

Ingredients~

2 cans (6 oz. each) light tuna in water, drained, flaked (I use StarKist)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish


1.) MIX all ingredients. Refrigerate 10 min.

2.) HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.

3.) FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.


Substitutions-
Substitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, 4 chopped green onions and 1 Tbsp. lemon juice for the Cheddar, carrots and relish.
For Easier Handling in the Skillet-
Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

So for dinner tonight we are having:

Tuna Cakes, homemade mashed potatos, green beans and pineapple upside down cake!